HAUPIA CAKE
I made this cake for our Hawaiian Luau, and several times since then! It's a pretty white cake layered with haupia filling, a Hawaiian coconut pudding. If you like coconut, this cake is really nice. Not too sweet. It's a little work, but well worth it in the end. If you don't want to do the layering, just make it in a 9x13 pan and only make a half batch of the haupia filling. Please note that preparation/cooking times are approximate and don't include chilling times.
Provided by Annisette
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 15
Steps:
- MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
- Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
- When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
- Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
- In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
- MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
- In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
- Chill the filling until it is of spreading consistency.
- ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
- Refrigerate assembled cake until set.
- Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
- Keep refrigerated until ready to serve.
- NOTE: Cooking times are approximate and do not include chilling times.
CHOCOLATE HAUPIA CAKE
Haupia cake is a traditional Hawaiian dessert made with white cake, topped with coconut (haupia) pudding and whipped cream, that my children frequently request as a special birthday dessert. My son asked me to tweak it and make it a chocolate cake instead of the usual white cake. I added chocolate to the whipping cream to...
Provided by Julie Madawi
Categories Cakes
Time 50m
Number Of Ingredients 21
Steps:
- 1. Make the haupia pudding first.
- 2. Heat the coconut milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally.
- 3. Mix water and cornstarch together. Slowly stir into the coconut milk, stirring constantly until it boils and thickens. Boil and stir for one minute.
- 4. Remove from heat. Allow to cool, stirring occasionally to prevent a skin from forming.
- 5. Prepare cake mix according to package directions, using the coconut milk and water. Bake in a 9" X 13" pan. Cool.
- 6. Once cake is cooled, "frost" with the haupia pudding and place in the fridge to set.
- 7. Place a medium bowl and beaters in the freezer to chill. Mix the powdered sugar and the cocoa powder together in a small bowl, set aside.
- 8. When you are ready to serve the cake, beat the whipping cream, adding the sugar mixture, until thick enough to hold it's shape. Spread over cake and serve.
- 9. Refrigerate any leftovers
HAUPIA CAKE
Provided by Food Network
Time 9h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round cake pan. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add the sugar to the eggs and beat at medium speed for 4 to 5 minutes, until light and fluffy. Add the flour mixture to the eggs and beat at medium-low speed until just combined. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
- Pour the batter into the prepared baking pan. Bake in the oven for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
- To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture return to a boil and thickens. Remove from the heat and keep warm in a double boiler.
- Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-inch. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake using a spatula to spread it around evenly. Any remaining haupia can be spread over the sides with a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake -- or eat it before your company arrives!). Refrigerate the cake for 3 to 4 hours. When ready to serve, garnish with the shredded coconut.
ANOTHER HAUPIA CAKE RECIPE
This recipe seems to be posted in many recipe websites. Suggestions from one of the sites: Chill the haupia filling and frosting before spreading. If your lower layer isn't flat, use a knife to cut it flat. The filling may not sit well on a rounded cake. Cook/prep times are estimates.
Provided by marisk
Categories Dessert
Time 2h
Yield 1 9x13 cake
Number Of Ingredients 15
Steps:
- CAKE:.
- Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water, and the egg whites.
- Cool and split layers.
- Reserve top layer; spread haupia filling on the remaining layers. Chill until set.
- Soften gelatin in remaining coconut milk; dissolve over hot water. Cool.
- Whip cream; fold in gelatin mixture, sugar and extract.
- Stack cake layers; frost with whipped cream mixture.
- Sprinkle cake with coconut.
- FROSTING AND FILLING:.
- In a sauce pan heat coconut milk, mix sugar, salt, and cornstarch with water; stir into hot coconut milk.
- Cook, stirring constantly, until mixture thickens.
- Stir in vanilla and cool.
Nutrition Facts : Calories 6449.7, Fat 391.2, SaturatedFat 257.9, Cholesterol 652.1, Sodium 4847.5, Carbohydrate 698.3, Fiber 24.5, Sugar 519.7, Protein 70.7
EASY HAUPIA
This is a traditional Hawaiian desert often found at luau's.
Provided by Hawaiian Deelit
Categories Desserts Custards and Pudding Recipes
Time 2h15m
Yield 24
Number Of Ingredients 4
Steps:
- Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 4.1 g, Fat 4 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.6 g, Sodium 14.7 mg, Sugar 2.1 g
HAWAIIAN HAUPIA CAKE
This haupia cake is copied from cooks.com. Sorry, times are estimates. I don't bake much so my times may be way off.
Provided by marisk
Categories Dessert
Time 1h50m
Yield 18-24 slices
Number Of Ingredients 16
Steps:
- CAKE:.
- Beat egg white and cream of tartar until stiff, but not dry.
- Gradually add 1/2 cup sugar; set aside.
- Sift rest of sugar, flour, baking powder and salt. Mix well.
- Add egg yolks into mixture. Whip egg white mixture lightly into other mixture.
- Use 13x9x3 pan. 350 degrees, 30-35 minutes. Cool on rack (invert) 45 minutes.
- FROSTING AND FILLING:.
- Combine all ingredients except coconut into saucepan.
- Cook over moderate heat, stirring constantly, until thickened.
- Cool.
- Spread on Haupia Cake.
- Sprinkle with coconut.
Nutrition Facts : Calories 232.7, Fat 14.1, SaturatedFat 6, Cholesterol 121.3, Sodium 189.8, Carbohydrate 20.7, Fiber 0.7, Sugar 7.3, Protein 6
SPONGE HAUPIA CAKE
Make and share this Sponge Haupia Cake recipe from Food.com.
Provided by christine
Categories Dessert
Time 10m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, mix cornstarch with Splenda. Stir in the 3/4 cup water and the coconut milk. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly. Spread filling between layers and on top of cake. Cool untl filling is firm. Before serving, spread lite cool whip on top and sides of cake. Sprinkle with coconut. Makes 20 servings.
Nutrition Facts : Calories 150.2, Fat 6.7, SaturatedFat 5.5, Cholesterol 23.3, Sodium 73.2, Carbohydrate 21.7, Fiber 0.3, Sugar 12.5, Protein 1.8
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